Impact of yeast derivatives to increase the phenolic maturity and aroma intensity of wine
To increase the aroma of white wine through viticultural or oenological methods is a challenge for every wine producer. The same applies to the increase in phenolic maturity and color intensity in red wine. These two requirements play a decisive role in vintages for which there is a risk of growing...
| Main Authors: | , |
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| Format: | Article |
| Language: | deu |
| Published: |
Laimburg Research Centre
2021-10-01
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| Series: | Laimburg Journal |
| Subjects: | |
| Online Access: | https://journal.laimburg.it/index.php/laimburg-journal/article/view/93 |